Thin spelt pancake with minced filling and hummus

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the pancake batter, whisk eggs and 1/2 tsp salt with the whisk of the hand mixer. Add milk and stir in. Add flour and stir well. Put the dough aside and let it swell for about 30 minutes.

2. 2

   Meanwhile peel the garlic and press it through a garlic press. Drain the chickpeas in a sieve and then put them into a tall mixing cup together with 100 ml water. Add lemon juice and puree finely with a blender.

3. 3

   Stir in the tahini, garlic and 3-4 tablespoons of olive oil. Season to taste with salt and pepper.

4. 4

   Peel and finely chop the onion. Heat 2-3 tablespoons of oil in a frying pan, crumble the minced meat into it and fry vigorously while turning. Add the onion and fry briefly. Season with salt, pepper and paprika.

5. 5

   Add tomato paste, stir in, sweat briefly and deglaze with tomatoes and stock. Bring to the boil and simmer for 3-4 minutes. Keep warm.

6. 6

   Heat the clarified butter in portions in a pan (25 cm Ø above, 18 cm Ø below). Bake 8 pancakes from the dough one after the other, turning them until golden brown. Remove from the pan and keep warm.

7. 7

   In the meantime, cut the avocado in half, remove the stone and remove the flesh from the skin and cut into cubes. Press lightly with a fork.

8. 8

   Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Arrange pancakes with some chopped tomato mixture, avocados and hummus in portions on plates. Sprinkle with parsley.

9. 9

   Add remaining pancakes, chopped tomato mixture, hummus and avocado.

Nutrition Facts

KCAL
1000 kcal

CARBS
40 g

FATS
72 g

PROTEINS
48 g